We demand a lot from our coffee these days, great taste, an acceptable price and organically sourced. Maja Jaworska asks, can we really have our coffee and drink it?
Photo by Gary Smith
One of the world’s most popular brew methods, the Ibrik, has been struck from the program at the World Barista Championships. And that’s a huge shame, says Chloe Callow
That paper cup you’re hoping to recycle is destined for landfill – like billions more. Surprised? David Burrows explains why and does the math on greener options
Hanan Qasim shares the science behind the world’s most widely used drug.
Diacetyl is a naturally occurring byproduct of the coffee roasting process that's been linked to a very rare lung disease, bronchiolitis obliterans, are you at risk?
Almost all coffee shops offer at least one non-dairy alternative. But, asks David Burrows, are there any real benefits to choosing soy or oat milk over old-fashioned cow’s milk?